Antimicrobial and Antioxidant Activities of Ethanol Leaf Extract of Dendropanax morbiferus Lev. 황칠나무(Dendropanax morbiferus Lev.) 잎 에탄올 추출물의 항균 및 항산화활성
이수경 Su-gyeong Lee , 이승헌 Seung-heon Lee , 박은진 Eun-jin Park
Antimicrobial and Antioxidant Activities of Ethanol Leaf Extract of Dendropanax morbiferus Lev. 황칠나무(Dendropanax morbiferus Lev.) 잎 에탄올 추출물의 항균 및 항산화활성
이수경 Su-gyeong Lee , 이승헌 Seung-heon Lee , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2015.31.5.515
Abstract
In the study reported here, the antimicrobial and antioxidant activities of the ethanol leaf extract of Dendropanax morbiferus Lev. from Jeju Island was investigated. Of the 14 strains of 12 species of microorganisms tested, the extract exhibited antimicrobial activity observed against seven Gram-positive bacteria of four species, but not against six Gram-negative bacteria and a yeast strain. Using the disc diffusion method, the diameter of the inhibition zone increased with application of the extract with every strain and the highest growth inhibition was exhibited with Staphylococcus aureus KCTC 1916 at 5 mg/ml. The minimal inhibitory concentration of the extract (MIC) by turbidity was 2.5 mg/ml against Bacillus cereus KACC 12672 and 15 mg/ml when with Enterococcus faecalis KCTC 3206. The minimum bacterial concentration (MBC) values defined as being ≥ 99.9% reduction in viable cells against the tested strains was higher than the MIC values. Time killing curves using the optimum MIC were performed on seven strains incubated for 48 hr. The growth of B. cereus KACC 12672 was detected after 12 hr and no significant growth was found in the others strains after 48 hr (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity of the ethanol leaf extract was similar to that of butylated hydroxyanisole (BHA) at the same concentration. These results indicate that leaf extract of D. morbiferus Lev. can be utilized as a natural preservative and an antioxidant.
Quality Characteristics and Antioxidant Activities of Morning Bread Containing Portulaca oleracea L. 쇠비름을 첨가한 모닝빵의 품질특성 및 항산화성
이보담 Bo Dam Lee , 이수진 Su Jin Lee , 전미라 Jeon Mi Ra , 윤소원 Yun So Won , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2015.31.5.524
Abstract
The purpose of this study was to develop functional bread containing Portulaca oleracea L. (0%, 1%, 3% or 5%). The weight was higher in the bread with Portulaca oleracea L. (POL), compared with the control bread. The height and volume were lower in the bread containing POL. As the concentration of POL increased, the pH decreased and the acidity increased. The sugar concentration (°Brix) and reducing sugar (%) decreased with increasing amounts of POL. On the hunter color system, L (lightness) and a (redness) values for the crumbs of breads with more POL were lower, but the b (yellowness) value was higher. Total phenolic compound contents increased with the addition of POL. Antioxidant activities such as DPPH and hydroxy radical scavenging activity for the breads with POL increased with increasing POL. The sensory test results showed that the over-all preference score for the breads containing POL were higher than those of the control.
Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.
Quality Characteristics of English Muffin with Powdered, Soft and Hard Type Rice Flour by Different Grinding Methods 제분방법을 달리한 분질미, 연질미 및 경질미를 이용한 잉글리쉬 머핀의 품질특성
최옥자 Ok-ja Choi , 심기훈 Ki-hoon Shim , 마은빛 Eun-bich Ma , 이슬 Seul Lee , 손경숙 Kyeong-suk Son , 정희남 Hee-nam Jung
Quality Characteristics of English Muffin with Powdered, Soft and Hard Type Rice Flour by Different Grinding Methods 제분방법을 달리한 분질미, 연질미 및 경질미를 이용한 잉글리쉬 머핀의 품질특성
최옥자 Ok-ja Choi , 심기훈 Ki-hoon Shim , 마은빛 Eun-bich Ma , 이슬 Seul Lee , 손경숙 Kyeong-suk Son , 정희남 Hee-nam Jung
DOI:10.9724/kfcs.2015.31.5.544
Abstract
This study investigated the quality characteristics of English muffins made rice flour created using different grinding methods (DPR: powdered type rice flour by dry milling. DSR: soft type rice flour by dry milling. DHR: hard type rice flour by dry milling. WPR: powdered type rice flour by wet milling. WSR: soft type rice flour by wet milling. WHR: hard type rice flour by wet milling). The volume, volume expansion, and specific volume were the highest in WPR. The shape and cross section indicated that WPR, WSR and DPR were the best quality. The L value was the highest in DHR, the b value was the highest in DPR. Hardness, gumminess and chewiness were the lowest in WPR, and the highest in DHR. According to result of the sensory evaluation, the color, flavor, appearance, texture and overall acceptability were the highest in WPR, while the taste preference was the highest in WSR.
Key Words
English muffin, rice flour, grinding method, quality characteristics
Quality Characteristics of Wheat Flours from New Released Iksan370 with Long Spike and Domestic Wheat Cultivars 신육성 다수확 밀 익산370호의 원맥과 밀가루의 품질 특성
최용석 Yong-seok Choi , 이재강 Jae-kang Lee , 최용현 Yong-hyun Choi , 김영환 Young-hwan Kim , 강천식 Chon-sik Kang , 신말식 Malsik Shin
Quality Characteristics of Wheat Flours from New Released Iksan370 with Long Spike and Domestic Wheat Cultivars 신육성 다수확 밀 익산370호의 원맥과 밀가루의 품질 특성
최용석 Yong-seok Choi , 이재강 Jae-kang Lee , 최용현 Yong-hyun Choi , 김영환 Young-hwan Kim , 강천식 Chon-sik Kang , 신말식 Malsik Shin
DOI:10.9724/kfcs.2015.31.5.551
Abstract
Iksan370 is a long-spike wheat developed by the Rural Development Administration yielding excellent features components such as cold resistance, disease resistance, and viviparous germination. The physicochemical and material properties of the raw wheat and milled flour of Iksan370 were analyzed to derive its appropriate uses. The raw wheat of Iksan370 showed high contents of ash and proteins at 1.71% and 13.7%, respectively. Its test weight of 763.0 g/L was similar to those of other varieties and its 1,000 kernel weight was high at 45.38 g. The milled flour of Iksan370 had an ash content of 0.45%, which corresponds with a class 1 flour, and its protein content is 12.18%, corresponding with strong flour. The damaged starch was 5.41%, which was lower than that of other varieties. The average grain size was 70.67 μm and the grain distribution was at the level of a typical hard wheat. In the farinogram, the water absorption was 58.63%, which corresponded to the level of medium flour. The development time was 7.00 minutes, which was significantly lower than those of Jokyung and Keumkang. The degree of softening was 67.00 BU, similar to those of Yunbaek and Baekjoong. Among the physico-chemical characteristics, the high protein content and typical hard wheat grain distribution of Iksan370 were similar to those of strong wheat, usually used for bread making. However, in the farinogram, the dough development time was short and the degree of softening was high. As a result, Iksan370 was expected to have poor breadmaking properties and a small volume of the final bread product due to insufficient dough durability. On the other hand, Iksan370 showed the highest maximum gelatinization viscosity at 864.00 BU. Therefore, Iksan370 is expected to show glutinous texture when used for noodles and its flour appears to be appropriate for frying powders as well.
Antioxidant Activity and Quality Characteristics of Non-Glutinous Rice Porridge Jochung with added Gastrodia elata Extract 천마추출액을 이용한 멥쌀 죽 조청의 항산화 활성 및 품질 특성
Antioxidant Activity and Quality Characteristics of Non-Glutinous Rice Porridge Jochung with added Gastrodia elata Extract 천마추출액을 이용한 멥쌀 죽 조청의 항산화 활성 및 품질 특성
이미영 Mi Young Lee
DOI:10.9724/kfcs.2015.31.5.557
Abstract
This study was performed to investigate the effect of Gastrodia elata extract on the quality characteristics of Non-glutinous rice porridge Jochung, saccharide by barley malt. Non-glutionous Rice Porridge Jochung with 0% (NGR1), 5% (NGR2), 10% (NGR3), 15% (NGR4) and 20% (NGR5) Gastrodia elata extract were produced. Moisture content and Solids content the interaction of two factors, the pH decreased with increasing Gastrodia elata extract concentration. Reducing sugar was significantly higher in groups containing Non-glutinous Rice Porridge Jochung (NGR) with Gastrodia elata extract added than the control group, especially the 15% NGR4 addition group with 1.22±0.02 g/L. Free acidity contents were 27.27 meq/kg control and 29.67~41.03 meq/kg among the samples with p<0.001. There were significant levels of total phenolics and TEAC found for the antioxidant activity of the Jochung samples with Gastrodia elata extract added. Increasing the ratio of Gastrodia elata Extract in Jochung tended to decrease color value. The results showed that Jochung containng less than 15% Gastrodia elata Extract gave the highest scores in quality characteristics and sensory evaluation.
The Addition Effect of Lentil and Opuntia ficus-indica on Storage Stability for Sausages 렌틸과 백년초의 첨가가 소시지의 저장 안정성에 미치는 영향
이남례 Namrye Lee , 박만춘 Man Chun Park , 노단비 Dan Bee Noh , 육홍선 Hong Sun Yook
DOI:10.9724/kfcs.2015.31.5.565
Abstract
This study was carried out to clarify the addition effects of lentil and Opuntia ficus-indica instead of nitrite on storage stability for sausages. The antioxidant activity, acid value, peroxide value, volatile basic nitrogen and total aerobes were determined. As the concentration of lentils and Opuntia ficus-indica increased, total polyphenol and DPPH radical scavenging effects increased significantly. The F6 batch which had the maximum concentration of lentil and Opuntia ficus-indica, had the highest polyphenol value and DPPH radical scavenging effects. In addition, lentil and Opuntia ficus-indica supplementation lowered acidity, peroxide value and volatile basic nitrogen of sausages. Therefore, addition of lentil and Opuntia ficus-indica showed inhibition effects on lipid oxidation and protein deterioration of sausages. Also, Opuntia ficus-indica dropped pH, while lentil raised the pH. Bacterial counts didn’t have an effect with the concentration of lentil and Opuntia ficus-indica on initial storage day. Overtime, the bacterial growth in the supplemented sausage group was less than the growth in no supplementation sausages. These results indicate that the addition of lentil and Opuntia ficus-indica increase antioxidative activity and inhibit lipid oxidation, protein deterioration and microbial growth. Lentil and Opuntia ficus-indica are useful materials in sausage production.
Quality Characteristics of Baked Gangjung with Various Coating Syrups 집청액 종류를 달리한 구운 강정의 품질 특성
이보배 Bo-bae Lee , 김진숙 Jin-sook Kim , 김기창 Gi-chang Kim , 김경미 Kyung-mi Kim
DOI:10.9724/kfcs.2015.31.5.574
Abstract
This study investigated the proximate composition, sweetness, color, texture, and sensory properties of baked Gangjung prepared using different coating syrups (maltose syrup, oligosaccharide, rice syrup, and maltitol syrup). The crude protein content was 3.22~3.28% in baked Gangjung prepared with maltose syrup, oligosaccharide, or rice syrup, while that prepared using maltitol syrup had 2.61%. Crude ash was the highest when rice syrup was used (1.08%), and the lowest when maltose syrup or oligosaccharide was used (0.64% and 0.68%, respectively). The sweetness of the baked Gangjung was the highest in the rice syrup group, at 70.07 °Brix, and lowest in the maltose syrup group, at 33.5 °Brix (p<0.05). The hardness of the Gangjung prepared with the different coating syrups was the highest for the grain syrup (1.42), followed by the oligosaccharide group at 0.96, maltose syrup (0.40), and maltitol syrup (0.35) (p<0.05). The number of peaks and the indirect measure of crispness also showed the highest values for the rice syrup group (p<0.05), but there was no significant difference among the values in the other groups. Lightness was in the range of 63.26~73.04 depending on the coating syrup, decreasing from the oligosaccharide to the maltitol, rice syrup, and then to the maltose syrup group (p<0.05). The a-value was the highest for the maltose and rice syrup groups at 10.69 and 10.38, respectively (p<0.05), and the b-value showed the same trend. Baked Gangjung showed the highest scores for color, flavor, and overall preference when prepared using maltitol syrup.
Key Words
Gangjung, calories, sugar alcohol, coating syrup
Biological Activity of Korean Dandelion (Taraxacum coreanum) Extracts and Preparation of Korean Dandelion Tea by Roasting Time 흰민들레 추출물의 생리활성 및 볶음시간에 따른 흰민들레 침출차 제조에 관한 연구
Biological Activity of Korean Dandelion (Taraxacum coreanum) Extracts and Preparation of Korean Dandelion Tea by Roasting Time 흰민들레 추출물의 생리활성 및 볶음시간에 따른 흰민들레 침출차 제조에 관한 연구
유은미 Eun Mi Yu , 민성희 Sung Hee Min
DOI:10.9724/kfcs.2015.31.5.581
Abstract
This study was conducted to investigate the antioxidative and antimicrobial activities of Korean dandelion (Taraxacum coreanum). Water extracts, ethanol extracts and methanol extracts were used to examine the free radical scavenging activity, total flavonoid content, total polyphenol content and antimicrobial activity. The free radical scavenging activity, total flavonoid, total polyphenol and total antioxidant activity of the water extracts were higher than those of the other extraction solvents. The antimicrobial activties of Korean dandelion extracts were examined on several food borne illness microorganisms using the paper disc diffusion method. Inhibition zones were observed on Staphylococcus aureus subsp. aureus, Listeria monocytogenes, Bacillus subtilis, Bacillus cereus and Escherichia coli in ethanol extracts. Inhibition zones were also observed on Listeria monocytogenes in water extracts. The physico-chemical properties of Korean dandelion tea according to the roasting time and soaking amount of tea were studied. The pH of the dandelion tea significantly decreased while the soluble solid contents significantly increased with increased roasting time (p<0.01). The lightness of the dandelion tea decreased and the turbidity increased with increased roasting time. In sensory evaluation, the sensory scores for the color, flavor and total acceptability were highest in the 40 min roasted tea. These results suggest that the water extract of Korean dandelion could be used as an antioxidative and antimicrobial functional food source. The optimum roasting time for Korean dandelion tea was 40 min at 200°C.
Key Words
Korean dandelion, antioxidative activity, antimicrobial activity, Korean dandelion tea
Comparison of Pork Patty Quality Characteristics with Various Binding Agents 결착제 첨가 종류에 따른 돈육 패티의 품질 특성 비교
최윤상 Yun-sang Choi , 전기홍 Ki-hong Jeon , 박종대 Jong-dae Park , 성정민 Jung-min Sung , 서동호 Dong-ho Seo , 구수경 Su-kyung Ku , 오남수 Nam-su Oh , 김영붕 Young-boong Kim
Comparison of Pork Patty Quality Characteristics with Various Binding Agents 결착제 첨가 종류에 따른 돈육 패티의 품질 특성 비교
최윤상 Yun-sang Choi , 전기홍 Ki-hong Jeon , 박종대 Jong-dae Park , 성정민 Jung-min Sung , 서동호 Dong-ho Seo , 구수경 Su-kyung Ku , 오남수 Nam-su Oh , 김영붕 Young-boong Kim
DOI:10.9724/kfcs.2015.31.5.588
Abstract
The objective of this study is to investigate the effects of binding agents (carrageenan, transglutaminase, isolated soy protein, and wheat fiber) on the physicochemical and sensory characteristics of pork patties. One percent of each pork patty formulation was prepared with one of the following carrageenan, transglutaminase, isolated soy protein, or wheat fiber. The lightness and redness values of raw and cooked pork patties with carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). The water holding capacity, cooking yield, and moisture content of pork patties containing carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). However, the reduction in diameter and thickness was lower than the control (p<0.05). The protein and fat content of the pork patties were not significantly different between the control and patties with binding agent addition. The shear forces of the pork patties with transglutaminase, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05), while the pork patties with carrageenan were significantly lower than control (p<0.05). Among the sensory characteristics, tenderness, juiciness, and overall acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality characteristics.
Quality Characteristics of Dried Shredded Radish and Stir-fry Dried Shredded Radish by Different Drying Methods 건조조건이 다른 무채말랭이 및 무채말랭이 볶음의 품질특성
김지나 Ji-na Kim , 박영희 Young-hee Park , 노윤영 Yun-young Noh , 김영 Young Kim , 강민숙 Min-sook Kang
DOI:10.9724/kfcs.2015.31.5.596
Abstract
This study investigated changes in the chemical properties and antioxidant activity of dried shredded radish (Raphanus sativus L.). Shredded radishes with a thickness of either 3.5 mm or 7.0 mm were dried using hot air at 45°C or were sun dried. The degree of browning for the 3.5 mm sun dried radish, the 7.0 mm sun dried radish, the 3.5 mm hot air dried radish and the 7.0 mm hot air dried radish was 0.12, 0.14, 0.04 and 0.04, respectively. The DPPH radical scavenging activity (EDA%) of the hot air dried radish had a higher value than the sun dried radish. In contrast, the ABTS values of the sun dried radishes were higher than the hot air dried radishes. The total polyphenol content of the 7.0 mm and 3.5 mm hot air dried radishes reached high values of 15.99 and 11.62 mg/g, respectively. The total polyphenol contents of the 7.0 mm and 3.5 mm sun dried radishes were 9.63 and 6.77 mg/g, respectively. In sensory evaluation of the stir-fry dried shredded radishes, the 7.0 mm hot air dried sample scored the highest in terms of smell, color, gloss and overall preference. In conclusion, hot air drying (45°C) and a thickness of 7.0 mm were found to be the optimal conditions for dried shredded radish and stir-fried dried shredded radish products.
Key Words
dried radish, sun drying, hot air drying, antioxidant activity, quality property
A Study on Utilization and Consumption of Seaweeds in Some Regional Residents 일부 지역주민의 해조류 소비 실태 조사
This study assesses the consumption of seaweed by Koreans using a survey questionnaire. 1,218 subjects were surveyed. Those individuals were divided into inland and coastal regions. Statistical analyses were conducted using the SAS package (ver 9.1). The results of this study are summarized as follows: Of the survey respondents 46.5% were male and 53.5% were female. Inland and coastal residents were divided nearly equally (50.4% and 49.6% respectively). Overall slightly more respondents reported a dislike of seaweeds (52.8% vs 47.2%) and the major reason for their dislike was the smell. With respect to gender and age preference, more females liked seaweed than males (p<0.01) and individuals over thirty were more favorable when compared to those in their teens and twenties (p<0.001). Coastal area residents liked seaweed significantly more than that of inland residents (p<0.01). Respondents reported eating seaweed at home (50.8%) and at restaurants (28.2%). The cooking methods used for dishes with seaweed included: soup (44.8%), wrapped in seaweed (21.8%), and seasoned dishes (19.4%). The most popular item among processed seaweed products was beverages. 26.5% of respondents were getting their food and nutrition information through television and radio programming. In conclusion, the results of this study provides baseline and useful information for the development of marketing plans for seaweed products.
Key Words
seaweed, preference, consumption, restaurant, marketing plan
Quality and Antioxidant Properties of White Breads Enhanced with Broccoli (Brassica oleracea L.) Powder 브로콜리 분말을 첨가한 식빵의 품질 및 항산화 특성
Quality and Antioxidant Properties of White Breads Enhanced with Broccoli (Brassica oleracea L.) Powder 브로콜리 분말을 첨가한 식빵의 품질 및 항산화 특성
이선호 Seon-ho Lee
DOI:10.9724/kfcs.2015.31.5.614
Abstract
This study was conducted to investigate the quality and antioxidant properties of white breads enhanced with broccoli powder (BP) (0%, 2.5%, 5.0%, 7.5% and 10.0%). L-value significantly decreased with increasing levels of BP, but a- and b-values increased (p<0.05). Baking loss rate, bread volume, and specific volume were reduced with the addition of BP, whereas the pH of the dough and bread weight increased. The hardness, gumminess and brittleness of breads with BP were higher than those of control breads (p<0.05). Upon sensory evaluation, the 2.5% and 5.0% BP breads showed no significant differences in color, flavor, taste, texture, or overall acceptability compared with controls (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of bread significantly increased with increasing BP content (p<0.05). Accordingly, bread quality can be improved by the substitution of 5% BP in place of flour.
Key Words
broccoli, white bread, sensory evaluation, nutrition, antioxidant
A Study on Liking/Disliking Attributes of Commercial Yugwa (Korean oil pastry product) Containing Baeknyeoncho (Opuntia ficus-indica var. saboten) 백년초가 첨가된 시판 유과류의 기호 인자에 관한 연구
류지혜 Ji-hye Ryu , 권용석 Yong-suk Kwon , 김양숙 Yangsuk Kim , 이진영 Jin-young Lee
A Study on Liking/Disliking Attributes of Commercial Yugwa (Korean oil pastry product) Containing Baeknyeoncho (Opuntia ficus-indica var. saboten) 백년초가 첨가된 시판 유과류의 기호 인자에 관한 연구
류지혜 Ji-hye Ryu , 권용석 Yong-suk Kwon , 김양숙 Yangsuk Kim , 이진영 Jin-young Lee
DOI:10.9724/kfcs.2015.31.5.623
Abstract
This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in ‘Try again (6.30/9)’ and ‘Recommend (6.24/9)’. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.
The Relationship between Job Dissatisfaction and Turnover in a Deluxe Hotel and a Family Restaurant 호텔 및 패밀리레스토랑 종사원의 불만족이 이직의도에 미치는 영향
정효선 Hyo Sun Jung , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2015.31.5.635
Abstract
This study considers the influence of the job satisfaction of employees at deluxe hotels and family restaurants on turnover intent, and seeks to analyze the moderating effects of company type (deluxe hotel and family restaurant) on the relationship between job dissatisfaction and turnover intent. Based on a total of 408 employees, this study reviewed the reliability and validity of the results obtained from empirical research using the Amos program. The hypothesized relationships in the model were tested simultaneously using structural equation modeling (SEM). The major findings are as follows. Job dissatisfaction was separated into five factors: the work itself, promotion, pay and benefits, supervision, and co-workers. The empirical results indicate that job dissatisfaction positively influences the turnover intent of employees. More specifically, the work itself (β=0.346, p<0.001), and supervision (β=0.281, p<0.001) significantly affects employees’ turnover intent, whereas promotion, pay and benefits, and co-workers did not. Therefore, the turnover intent of employees at hotels and family restaurants decreased when they were motivated by strategies related to job dissatisfaction. In addition, the findings demonstrated that the company type moderated the effect of job dissatisfaction (e.g., co-worker) on turnover intent. Limitations and future research directions are also discussed.
Key Words
job dissatisfaction, turnover intent, deluxe hotel, family restaurant, moderating effect
Quality and Antioxidant Characteristics of Sponge Cake with Asparagus (Asparagus officinals L.) Powder 아스파라거스 분말을 첨가한 스펀지 케이크의 품질 특성 및 항산화 활성
장양양 Yangyang Zhang , 송가영 Ka-young Song , 오현빈 Hyeon Bin O , 최병범 Byung Bum Choi , 김영순 Young-soon Kim
Quality and Antioxidant Characteristics of Sponge Cake with Asparagus (Asparagus officinals L.) Powder 아스파라거스 분말을 첨가한 스펀지 케이크의 품질 특성 및 항산화 활성
장양양 Yangyang Zhang , 송가영 Ka-young Song , 오현빈 Hyeon Bin O , 최병범 Byung Bum Choi , 김영순 Young-soon Kim
DOI:10.9724/kfcs.2015.31.5.642
Abstract
Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.
A Study on Fat Content in Commercial Retort Foods - Crude Fat, Saturated Fatty Acid and Trans Fatty Acid - 시판 레토르트식품의 지방함량 조사 - 조지방, 포화지방, 트랜스지방산 중심으로 -
정다운 Da-un Jeong , 임준 June Im , 김천회 Cheon-hoe Kim , 김영경 Young-kyoung Kim , 박윤진 Yoon-jin Park , 엄애선 Ae-son Om
A Study on Fat Content in Commercial Retort Foods - Crude Fat, Saturated Fatty Acid and Trans Fatty Acid - 시판 레토르트식품의 지방함량 조사 - 조지방, 포화지방, 트랜스지방산 중심으로 -
정다운 Da-un Jeong , 임준 June Im , 김천회 Cheon-hoe Kim , 김영경 Young-kyoung Kim , 박윤진 Yoon-jin Park , 엄애선 Ae-son Om
DOI:10.9724/kfcs.2015.31.5.652
Abstract
The aim of this study was to provide nutrition information to consumers by analyzing crude fat, saturated and trans fatty acids in commercial retort foods (n=70). The following sauce products of curries (n=21) and black-bean-sauces (n=16), other sauces (n=17) and instant cooking foods (n=16) were collected. Crude fat contents were quantified with the Rose-Gottlieb method using acid digestion. While saturated and trans fatty acids were examined by gas chromatography with a flame ionization detector (FID). Crude fat, saturated and trans fatty acid content ranges were 0.47±0.42~12.80±0.07 g/100 g, 0.24±0.02~17.41±0.41 g/100 g, 0.00±0.00~0.46±0.05 g/100 g, respectively. Maximum recovery of analysis values was crude fat (119.7%), saturated fat (119%) and trans fatty acid (90%) compared the actual amounts based on the reference value indicated on the nutrition label. The analyzed samples were found to be compliant with nutrition label standard, because the contents of crude fat, saturated fatty acid, trans fatty acid were less than 120% of the reference value indicated on the nutrition label in retort foods. Therefore, the nutrition information on retort foods available to consumers was found to be trustworthy.
Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data 아동·청소년의 한식 패턴 점수에 따른 식생활 평가: 국민건강영양조사 2007~2013년 데이터를 이용하여
Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data 아동·청소년의 한식 패턴 점수에 따른 식생활 평가: 국민건강영양조사 2007~2013년 데이터를 이용하여
권용석 Yong-suk Kwon , 김양숙 Yangsuk Kim
DOI:10.9724/kfcs.2015.31.5.660
Abstract
This study was performed to assess the nutrient intake and dietary diversity of Korean children and adolescents using the Korean dietary pattern index developed in previous studies. For this study, 6,462 children and adolescents aged 7~18y who participated in the dietary intake survey (24h recall method) of the 2007~2013 KNHANES were sampled. The food items included in the Korean dietary index were jusik-ryu, guk/tang-ryu, gui/jjim-ryu, namul-ryu, yeomjangchaeso-ryu, jang-ryu and mitbanchan-ryu. All the subjects and both age groups (7~12y, 13~18y) were divided into quartiles. According to the results of this study, the range of the Korean dietary pattern score was 0~58 for all of the subjects and also in the 13~18 age group, and was 0~52 in the 7~12y age group. When the pattern score for each food group was compared across the quartiles of the Korean dietary pattern score, in all the subjects as well as in the 7~12y and 13~18y age groups, the pattern score for jusik-ryu and yeomjangchaeso-ryu was highest in Q1~Q4. or all the food groups, the mean pattern score was highest in Q4. These results suggested that the Korean dietary pattern score is highly associated with jusik-ryu including rice and yeomjangchaeso-ryu including kimchi. Accordingly, it is considered necessary to develop an index that reflects the characteristics of Korean cuisine and, at the same time, assesses the nutritional status and food consumption tendency of Korean children and adolescents.
Key Words
Korean food, adolescent, child, KNHANES, dietary pattern score
Quality Characteristics of Soy Sauce Braised Shiraegi with Baknig Powder 베이킹파우더 첨가 시래기 간장조림의 품질특성
김나정 Na-jung Kim , 한귀정 Gui-jung Han , 김하윤 Ha-yun Kim , 한혜민 Hye-min Han , 박보람 Bo-ram Par
Quality Characteristics of Soy Sauce Braised Shiraegi with Baknig Powder 베이킹파우더 첨가 시래기 간장조림의 품질특성
김나정 Na-jung Kim , 한귀정 Gui-jung Han , 김하윤 Ha-yun Kim , 한혜민 Hye-min Han , 박보람 Bo-ram Par
DOI:10.9724/kfcs.2015.31.5.676
Abstract
This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory evaluation among four groups, 0%, 30%, 60% and 100%. The texture (breaking strength) of Siraegi which was boiled for 30 minutes in water with baking powder was reduced by showing softening effect ranging from 7.6% to 42.1% as the amount of added baking powder was increased. The color of braised Siraegi produced with prepared a seasoning sauce and different content of baking powder, the brightness significantly decreased with an increase of baking powder. The reduction effects of breaking strength ranged from 25.6% to 43.9%, resulting a significant difference. The pH of braised Siraegi with a seasoning sauce significantly increased from 5.71 to 6.04 as the amount of added baking powder was increased, while its acidity was decreased. Sensory evaluation showed significant values for hardness and toughness as the values dropped when compared with the control (p<0.001), and overall acceptability of the group with adding 0.2% baking powder was best (p<0.001). In conclusion, baking powder could be considered as softening agent shorting the cooking time and improvement of the acceptability. Furthermore, it was expected that the newly developed soy sauce barised Siraegi using the dried radish leaves would be successfully utilized by side dishes in the food preparation industry.
